Chopped Egg Salad Bagel

A delicious chopped egg salad that is high in protein thanks to the added cottage cheese.

Chopped Egg Salad over a Bagel!

Your brunch is served! 

And it’s served with a whole lot of protein

I am absolutely taken by this recipe! 

I LOVE the ease, the playfulness - I mean, there’s even edible flowers - and, of course, how freaking delicious this eggy bagel is!

To pump up the protein, we are adding in cottage cheese instead of mayo, which creates a super satisfying and hearty spread

And then we have our juicy @sunsetgrown Organic Wild Wonders tomatoes. 

Load up on the tomatoes in this recipe because I swear you will be scouring the bagel for more - the tomatoes are THE BEST PART. 

They offer a fresh sweetness with each bite that makes it so so dreamy. 

Enjoy!! And have fun playing in the kitchen

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A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!

Chopped Egg Salad Bagel:

Serves 2

For the Egg Salad:

1 cup Sunset Wild Wonders Tomatoes, cut in half

4 hard boil eggs

2 tbsp fresh dill

2 tbsp fresh chives

1/2 cup cottage cheese

1 tbsp dijon mustard

1/2 tsp smoked paprika 

Juice from 1/2 lemon 

Sea salt 

Assemble with:

2 bagels, toasted

1/2 avocado, sliced

Top with edible flowers (optional) and extra dill

Add all the egg salad ingredients onto a cutting board and chop until the egg fully breaks down and creates a creamy spread. 

Toast your bagel and then layer on the avocado slices.

Next scoop a generous portion of the egg salad spread  onto the bagel. 

Top with edible flowers and extra dill. Enjoy!